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Put the yeast and sugar in a small bowl, add the warm water and let sit 10 minutes.
Measure the flour, second amount of sugar and salt into a bowl.
Cut the butter into the flour using a pastry blender.
Warm the milk until the chill is off.
Add the slightly beaten egg to the milk.
Add the yeast, milk, egg into the dry ingredients.
Stir well until it all blended together. It will be a batter, not a kneadable dough.
Move the dough to another bowl if it is not large enough. Cover and refrigerate for at least 4 hours or overnight.
Roll the dough into a ½ inch thick rectangle. Cut ¾ inch strips, twist them and roll up.
Place the twists on a greased pan. Let rise about 1 hour or until doubled in size.
Bake at 400 for about 10 - 15 minutes.
Crush walnuts and make icing by mixing icing sugar, vanilla, and milk.
Ice the Butterhorns and then dip them in the crushed nuts or fill with Lemon Cheese before baking.
To freeze, place on a cookie sheet, freeze, and then transfer to zip loc bags. Allow to come to room temperature before serving.